Diana's Desserts - www.dianasdesserts.com
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Ginger Nut Cookies

in Diana's Recipe Book

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(total ratings: 1)
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Servings: Makes 2 dozen cookies
The cookies will keep for three or four days stored in an airtight tin, but it's unlikely that you will need to store them.

2 oz. unsalted butter
2 teaspoons golden syrup
4 oz. self-rising flour
1 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
2 teaspoons sugar
blanched almonds, halved

Heat the oven to 375 degrees F when you start, so that it is at the right temperature when you put the cookies in to bake.

Melt the butter in a pan over a low heat. Spoon the golden syrup into the mixture and remove from the heat.

Put the flour, ginger, cinnamon, baking soda and sugar in a mixing bowl. Pour the butter and syrup mixture over it.

Combine the ingredients, mixing them well to form a smooth, not too wet paste.

Take teaspooons of the mixture and form into small balls. Place on a greased baking sheet, spacing them apart to allow for the mixture to spread during baking.

Flatten slightly and place a blanched almond in the centre of each biscuit. Bake for 10 minutes, until lightly golden brown, leave to cool, then transfer to a cooling rack.

Makes 2 dozen cookies.

Source: DianasDesserts.com
Date: September 30, 2002


Reviewer: Elaine
This recipe does not make a paste, even when an extra 1oz butter was added. Neither did the cookies flatten while cooking and the cookies are not very flavorful.


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